قربانی، ر.، دهقاننیا، ج.، سیدلو هریس، س. ص.، قنبرزاده، ب. 1392آ. مدلسازی چروکیدگی آلوی پیشتیمار شده با اولتراسوند و آبگیری اسمزی در فرآیند خشککردن. نشریه علمی- پژوهشی مکانیزاسیون کشاورزی، 1(1):24 - 11.
قربانی، ر.، دهقاننیا، ج.، سیدلو هریس، س. ص.، قنبرزاده، ب. 1392ب. مدلسازی دانسیته ظاهری در طی خشککردن آلوی پیشتیمار شده با اولتراسوند و آبگیری اسمزی. مجله علمی- پژوهشی علوم و فناوریهای نوین غذایی، 1(2): 38 - 23.
Awad, T. S., Moharram, H. A., Shaltout, O. E., Asker, D., & Youssef, M. M. 2012. Applications of ultrasound in analysis, processing and quality control of food: review. Food Research International, 48 (2): 410-427.
Barbosa-Canovas, G. V. & Vega-Mercado, H. 1996. Dehydration of Foods. New York: Chapman and Hall.
Chemat, F., Zill-e-Huma & Khan, M. K. 2011. Applications of ultrasound in food technology: processing, preservation and extraction. Ultrasonics Sonochemistry, 18: 813-835.
Chua, K. J., Chou, S. K., Hawlader, M. N. S., Mujumdar, A. S. & Ho, J. C. 2002. Modeling the moisture and temperature distribution within an agricultural product undergoing time-varying drying schems. Biosystems Engineering, 81: 99-111.
Cletus, A. B. & Carson, J. K. 2008. Drying curves and apparent diffusivity of New Zealand chestnut variety ‘1015’. Journal of Food Engineering, 85: 381-386.
Dehghannya, J., Emam-Djomeh, Z., Sotudeh-Gharebagh, R. & Ngadi, M. 2006. Osmotic dehydration of apple slices with carboxy-methyl cellulose coating. Drying Technology, 24: 45-50.
Deng, Y. & Zhao, Y. 2008. Effect of pulsed vacuum and ultrasound osmo pretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji). LWT - Food Science and Technology, 41: 1575-1585.
Doymaz, I. 2004. Effect of dipping treatment on air drying of plums. Journal of Food Engineering, 64: 465–470.
Fernandes, F. A. N., Gallao M. I. & Rodrigues, S. 2008. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT-Food Science and Technology, 41: 604-610.
Fernandes, F. A. N. & Rodrigues S. 2007. Ultrasound as pre-treatment for drying of fruits: Dehydration of banana. Journal of Food Engineering, 82: 261-267.
Fuente-Blanco, S. D. L., Sarabia, E. R.-F. D., Acosta-Aparicio, V. M., Blanco-Blanco, A. & Gallego-Juarez, J. A. 2006. Food drying process by power ultrasound. Ultrasonics, 44: e523-e527.
Giner, S. A. 2009. Influence of Internal and External Resistances to Mass Transfer on the constant drying rate period in high-moisture foods. Biosystems Engineering, 102 (1): 90-94.
Guine, R. P. F. & Fernandes, R. M. C. 2006. Analysis of the drying kinetics of chestnut. Journal of Food Engineering, 76: 460-467.
Ibitwar, B. B., Kaur, B., Arora, S. & Pathare, P. B. 2008. Osmo-convective dehydration of plum. International Journal of Food Engineering, 4 (8): Article 5.
Ioannou, I., Guiga, W., Charbonnel, C. & Ghoul M. 2011. Frozen mirabelle plum drying: Kinetics, modelling and impact on biochemical properties. Food and Bioproducts Processing, 89: 438-448.
Jambrak, A. R., Mason, T. J., Paniwnyk, L. & Lelas, V. 2007. Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. Journal of Food Engineering, 81: 88-97.
Jazini, M. H. & Hatamipour, M. S. 2010. A new physical pretreatment of plum for drying. Food and Bioproducts processing, 88: 133-137.
Menges, H. O. & Ertekin, C. 2006. Thin layer drying model for treated and untreated Stanley plums. Energy Conversion and Management, 47: 2337-2348.
Monnerat, S. M., Pizzi, T. R. M., Mauro, M. A. & Menegalli, F. C. 2010. Osmotic dehydration of apples in sugar/salt solutions: Concentration profiles and effective diffusion coefficients. Journal of Food Engineering, 100: 604-612.
Nunes, C., Saraiva, J. A. & Coimbra, M. A. 2008. Effect of candying on cell wall polysaccharides of plums (Prunus domestica L.) and influence of cell wall enzymes. Food Chemistry, 111: 538-548.
Ortuno, C., Perez-Munuera, I., Puig, A. & Riera, E. 2010. Influence of power ultrasound application on mass transport microstructure of orange peel during hot air drying. Physics Procedia, 3: 153-159.
Prinzivalli, C., Brambilla, A., Maffi, D., Scalzo, R. L. & Torreggiani, D. 2006. Effect of osmosis time on structure, texture and pectic composition of strawberry tissue. European Food Research and Technology, 224: 119-127.
Sacilik, K., Elicin, A. K. & Unal, G. 2006. Drying kinetics of Uryani plum in a convective hot-air dryer. Journal of Food Engineering, 76: 362-368.
Schossler, K., Jager, H. & Knorr, D. 2012. Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper. Journal of Food Engineering, 108: 103-110.
Seiiedlou, S., Ghasemzadeh, H. R., Hamdami, N., Alati, F. T. & Moghaddam, M. 2010. Convective drying of apple: mathematical modeling and determination of some quality parameters. International Journal of Agriculture and Biology, 12: 171-178.
Soria, A. C. & Villamiel, M. 2010. Effect of ultrasound on the technological properties and bioactivity of food: a review. Food Science and Technology, 21: 323-331.
Steel, R. G. D., Torrie, J. H. & Dickey, D. A. 1997. Principles and procedures of statistics: a biometrical approach. New York: McGraw-Hill
Tarhan, S. 2007. Selection of chemical and thermal pretreatment combination for plum drying at low and moderate drying temperatures. Journal of Food Engineering, 79: 255-260.
Togrul, I. T. & Pehlivan, D. 2004. Modelling of thin layer drying kinetics of some fruits under open-air sun drying process. Journal of Food Engineering, 65: 413-425.
ارسال نظر در مورد این مقاله